In the Philippines, dried fish products are very popular including daing na bangus, tinapa, tuyo, danggit, etc. It is one of the Filipino’s favorite breakfast food because aside from being nutritious, it is convenient to cook and easy to prepare. Best paired with garlic rice and tomato salad or sometimes combined with a spicy vinegar dipping sauce.
Another popular style of fish preparation is Lamayo, the fresh sliced fish are soak and marinated in brine solution (water, salt, herbs and spices combination) and partially sun dried. In this case, Tilapia are used in making Lamayo fish because it is least expensive and mostly found in the wet market. Making Tilapia Lamayo is a good business to start at home for your additional income.
Making Tilapia Lamayo
Ingredients:
- 1 kilo Tilapia
- 150 grams Salt
- 350 grams White Vinegar
- 400 grams Water
- 100 grams White Sugar
- Garlic (1 bulb)
- Ground Pepper (2 tbsp.)
- Bay Leaf (as desired)
Procedure:
- Washed fish
- Split fish on the dorsal side starting from the tail to the head by running the edge of the knife along the backbone.
- Remove gills and internal organs. Wash fish to remove blood and set aside.
- Prepare brine solution (15o grams salt dissolved to 400 grams water) mix all remaining ingredients in brine solution.
- Soaked fish for 15 minutes.
- Arrange fish in drying trays, sun dry until it becomes dry, glossy or 50% moisture content attained.
- Air dry after sun drying.
- Pack and label. Store in clean and dry place.
Processed by: NAMANGKA, INC.
Source: DA-BFAR CDO, Photo: marketmanila.com